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Close-up view of creamy potato salad featuring large tender chunks of yellow potatoes, hard-boiled eggs, celery, and red onion heavily coated in a pale-yellow dressing.

Classic Creamy Potato Salad: The Ultimate Cookout Side Dish

This Creamy Potato Salad features tender yellow potatoes, crisp green celery, minced red onions, and hard-boiled eggs, all heavily coated in a thick, rich mayonnaise and mustard dressing. Perfect for any summer cookout.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 people
Course: Salad, Side Dish
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Salad Ingredients
  • 2 lbs Yukon Gold potatoes (yellow potatoes) peeled and cut into large chunks
  • 4 large hard-boiled eggs roughly chopped
  • 2 ribs crisp green celery finely diced
  • 1/4 cup red onion finely minced
  • 1 cup mayonnaise full fat
  • 2 tbsp yellow mustard
  • 1 tbsp apple cider vinegar
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp bright red paprika powder for garnish
  • 1 tbsp fresh green dill finely chopped
  • 1 tbsp fresh parsley finely chopped

Equipment

  • 1 Large Stockpot For boiling the potatoes evenly.
  • 2 Mixing bowls For mixing the dressing and combining the salad.

Method
 

Boiling the Potatoes
  1. Place the large chunks of yellow potatoes in a stockpot, cover with cold water, and add a generous pinch of salt. Bring to a boil over medium-high heat, then simmer for 10-12 minutes until fork-tender.
  2. Drain the potatoes thoroughly and let them cool for 10 minutes until they are warm but not steaming hot.
Making the Dressing and Assembling
  1. In a medium bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, salt, and black pepper until it forms a thick, rich, pale-yellow dressing.
  2. Transfer the warm potato chunks, roughly chopped hard-boiled eggs, finely diced celery, and minced red onions into a large bowl.
  3. Pour the dressing over the ingredients and gently fold until heavily coated. Transfer to a rustic white ceramic serving bowl.
  4. Dust the top with bright red paprika powder and sprinkle evenly with finely chopped fresh green dill and parsley. Chill for at least 2 hours before serving.

Notes

Start with cold water when boiling potatoes to ensure an even cook.
Soak your minced red onions in cold water for 10 minutes before adding to the salad to tame their sharp bite.